Turkish Corn Muffins - Misir Ekmegli

• 3/4 cup (175 ml) unbleached all-purpose flour
• 1/4 - 1/3 cup (80 ml) granulated sugar
• 2 tsp (10 ml). baking powder
• 1 tsp (5 ml). baking soda
• 1/2 tsp (2 ml). salt (optional)
• 1/2 cup (125 ml) yellow cornmeal
• 1/2 cup (125 ml) grits
• 1/2 cup (125 ml) egg substitute (or two large eggs)
• 1 cup (225 ml) non-fat or low-fat plain yogurt
• 3/4 cup (175 ml) non-fat sour cream
• 3 tbsp (45 ml). olive oil

1. Preheat oven to 375 degrees (200 C.) Fahrenheit.
2. Spray muffin tins with non-stick cooking spray.
3. Combine dry ingredients in one bowl.
4. Use 1/4 to 1/3 cup (80 ml) sugar, depending on preference of sweetness.
5. You may want to add just 1/4 first and taste the batter, then add more sugar if you want it slightly sweeter in flavor.
6. In another bowl, combine liquids.
7. Fold dry ingredients into the liquid and combine until just moistened.
8. Don't overmix.
9. Pour batter into muffin tins until each is about 3/4 full.
10. Bake on the center rack for 15-20 minutes or until tester poked in the center comes out clean.
11. Check at 15 minutes to see how they look since ovens vary.
12. Allow to cool for a few minutes before removing from tins.

flour, sugar, baking powder, baking soda, salt, yellow cornmeal, grits, egg substitute, yogurt, sour cream, olive oil

Taken from online-cookbook.com/goto/cook/rpage/00045D (may not work)